Pepper Soup Recipe

Pepper Soup Recipe

from carlsbadcravings.com
35 min
8 servings

This Stuffed Pepper Soup delivers all the comforting flavors and textures of Italian stuffed peppers in easy, one pot soup form!  It’s an unapologetic explosion of YUM with the textural rice, juicy Italian sausage and sweet and earthy bell peppers in a zesty, tomato-based broth bolstered with Italian seasonings, mingling with optional melty pools of mozzarella.  This fast-cooking soup is also super versatile, amendable to whatever veggies you have on hand, uncooked or leftover rice, and ground turkey, beef or sausage.  Serve this Stuffed Bell Pepper Soup up with homemade Caesar Salad and some garlic bread for the perfect feast.

Ingredients

  • 1 lb. hot Italian sausage ((may sub lean ground beef/turkey – see notes))
  • 1 small yellow onion, (chopped (or half large))
  • 1 red bell pepper, (1/2-inch chop)
  • 1 green bell pepper, (1/2-inch chop)
  • 4-6 garlic cloves, minced
  • 1/8-1/4 teaspoon red pepper flakes
  • 1 28 oz. can crushed tomatoes, no salt/seasonings added
  • 1 14.5 oz. can fire roasted diced tomatoes (with juices)
  • 3/4 cup uncooked long grain white rice, ((see notes for options))
  • 1 TBS EACH fresh chopped basil, oregano, parsley (or 1 tsp EACH dried)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups low sodium beef broth
  • 1/3 cup freshly grated Parmesan cheese
  • freshly shredded mozzarella for serving

Directions

  1. 1

    Heat a large soup pot/Dutch oven over medium high heat. Brown sausage and onions for 4 minutes, while breaking up sausage. Add bell peppers, garlic and red pepper flakes and sauté an additional 2-3 minutes or until meat is cooked through and onions are tender. Dain grease.

  2. 2

    Add all remaining soup ingredients except cheeses.

  3. 3

    Cover the soup and bring to a boil. Once boiling, reduce heat to LOW and continue to simmer, covered, stirring occasionally and replacing the lid for 8-12 minutes or until rice is cooked. ***NOTE: Cooking time may vary depending on your rice and how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done.

  4. 4

    Stir in Parmesan cheese and season with salt and pepper to taste (I add a pinch more salt). Stir in additional broth if desired for a thinner soup.

  5. 5

    Ladle soup into bowls and top with freshly shredded mozzarella. Dig in!